Roasted Carrot Salad

• 1 3/4 pounds carrots (about 10 medium), peeled and halved lengthwise and crosswise
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces lacinato kale (1 small bunch), coarse stems removed and leaves cut into bite-size pieces
• 3 tablespoons fresh lemon juice
• 2 tablespoons grainy mustard
• 1 teaspoon honey
• 1/4 cup finely chopped pitted dates (1 1/2 oz.)
• 1/4 cup shaved pecorino or Parmesan

1. Place a rack in center of oven; preheat to 450u0b0F. In a medium bowl, toss carrots with 1 Tbsp. oil, 1/2 tsp. salt and 1/4 tsp. pepper. Arrange in a flat layer on a large baking sheet. Roast, stirring occasionally, until golden brown in spots and tender, about 20 minutes.
2. Rub kale with remaining 1/2 tsp. salt and 1 Tbsp. lemon juice until softened. Divide among 4 plates. Whisk together mustard, honey and remaining 1/4 tsp. pepper and 2 Tbsp. lemon juice. Slowly whisk in remaining 2 Tbsp. oil.
3. Top kale with roasted carrots. Drizzle with dressing and sprinkle with dates and cheese. Season with additional pepper, if desired, and serve.

carrots, extravirgin olive oil, salt, pepper, lacinato kale, lemon juice, grainy mustard, honey, dates

Taken from www.myrecipes.com/recipe/roasted-carrot-salad (may not work)